So much that I haven't even put a dent into it.
I started Pastry School last week and any free time I found for myself I have slept, which is the reason for the lack of posts.
I have taken plenty of pictures (because Chef Theresa has encouraged it), so I will post later.
Our first day was simply an orientation day. The founder/owner of the school, Francois, spoke to us for what seemed like an eternity about how to be a successful student during our time there. Kerri kept telling me he doesn't think his shit smells, which is probably true. The French are very egotistical and love their French culture.
Everyone in both Culinary and Pastry program introduced themselves. I was actually very surprised there's people coming from everywhere, from as far as West Virginia! I don't even want to know what their commute is like. There's a chick coming from Baltimore City everyday, which I can't imagine doing either, and I always have that opportunity. I just hope the people commuting from so far make it worth it for themselves.
Now that I'm almost in the groove of my routine, I've found myself waking up everyday at 5:45 am and leaving by 6:20. You'd be surprised the amount of traffic at that time. If I leave a minute later, I'd be late, which is a very crucial part in our attendance. Even 30 seconds after that 7:00 mark would be considered late. I arrive between 6:45 and 6:50 to change into my hideous chef's whites (literally, ALL FRICKIN' WHITE!). My day is so long, I don't even realize it until I get home.
Aside from that, there's so many notable alumni that people don't realize went to l'Academie. But there also very talented chefs teaching at the school. In Pastry Phase 1, there's Chef Theresa and Ms. Lydia, as I like to call her. Chef Theresa is so great - patient, soft-spoken, and will gladly answer any questions. She has the patience of a mother of small children (which she is, btw). Ms. Lydia is her teaching assistant - very much like a Jewish mother who will do everything for you because she doesn't think you can do it properly yourself. In Culinary Phase 1, there's Chef Brian, Chef Somchet, and Ms. Ashley (the teaching assistant). Sometimes I wish I could sit in that class because Chef Brian is really handsome and Chef Somchet would make me laugh all the time. Both very laid back from the encounters I've had with them. And a new friend of mine, Rabia (pronounced like Maria), insists Ms. Ashley always has a stick up here snooty butt.
It's been really exciting and fun. Although it's only been about a week and a half, I'm so happy I'm finally going to school. I already feel more confident in my skills and knowledge. We've done cream puffs and other choux pastries, pastry cream, creme anglaise (aka awesome French style ice cream), sweet and savory tarts (lemon meringue and quiche Lorraine, respectively), and a variety of traditional French cookies. A lot, right? I'm only in week 2.
I always get extremely anxious when I'm laying in bed the night before. All this excitement that's in me and I can't contain it sometimes. I look around and see that some other students are not as skilled or efficient as I am (which is totally fine. We're all there to learn, I hope!). And then I think back to my experience at Patisserie. I'm so thankful for my experience there, although it was only 3 1/2 months. I'm able to connect the skills I picked up there with the science and knowledge I'm learning at l'Academie.
1 1/2 weeks down, 23 more to go!
